Food

Neighborhood Eats: Famous Luigi’s

On weekdays, the downtown DC lunch crowd flocks to this 65-year-old restaurant, its two dining rooms and glass-enclosed sunroom done up in wine bottles dripping with candle wax. The well-crafted pizza—salt lovers should get it topped with green olives—is gooey with cheese and less greasy than most. You’ll also find hearty versions of Italian-American standbys: ricotta-laden lasagna, fried calamari with marinara, and linguine with white clam sauce.

-March, 2008 

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.